Vegan Gooseberry Fool

Vegan / Vegetarian / Free from: Dairy, Gluten, Wheat, Egg & Soya

Sweetened With: xylitol or sugar

At long last the gooseberries are out. Don’t know about you but I’ll eat a punnet of them before I know it. Great with a cup of green tea.

Have you ever tried to suck the juice from a slice of lemon? Well I like to eat gooseberries that sour. The crunch from them at this time is like biting into a fresh carrot. An added benefit is the sharpness which I find very useful at quelling hunger pangs. Or maybe the body has just received such a shock it’s forgotten about the hunger.

It won’t be long before they’ll be soft and sweet and really only ready for jams.

Gooseberry Fool 

And no I’m not talking about myself. This the name on one of the treat desserts we used to have when I was a child. The gooseberries were turned into a puree allowed to cool and then mixed with cooled custard and allowed to set to a mousse like texture. As you can see a very simple and easy dessert to ‘whip up’.

Serves 1:

from the pictures if you only want to have a taster then it’ll serve 3. Better still, eat one and keep the rest all for yourself to indulge in later, oh yessss.


265g gooseberries (topped and tailed)
4-5 tablespoons of water
2 tablespoons xylitol or sugar (though adjust to your taste)
275ml vegan custard

Tip:  For the vegan custard I used 275ml almond milk and 1 tablespoon all natural custard powder by Just Wholefoods


Bring the gooseberries, water and sweetener to the boil in a medium saucepan and then simmer, with lid on, until the gooseberries have burst and become all soft and mushy and lighter in colour. Remember to regularly stir the gooseberries around the saucepan as initially they can stick until they burst releasing their juices.

Allow to cool down completely.

Make up a half pint of custard as per the directions on the pack though be sure to add in one tablespoon of custard powder for the half pint and not as directed.  Again allow this to cool.

Either do as in the pictures with a layer of gooseberry topping off some custard or mix the two together into a fool. Allow to set and then serve with a warming hot cup of green tea.

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Til next time, Marian

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Categories: Desserts & Snacks, Uncategorized


Home cook, Irish food blogger and live a plant-based lifestyle. I also co-own of with my hubs where you'll find online courses, vegan chocolates and lots more to help a transition to a plant-based diet or live with someone who is a carnivore.


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